EGGLESS VANILLA ICE CREAM
This is for a 1 gallon ice cream maker. You can adjust it to a smaller one. "Cooking time" is according to your ice cream maker's directions.
Provided by Nana Lee
Categories Frozen Desserts
Time 10m
Yield 1 gal
Number Of Ingredients 4
Steps:
- Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.)
- Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer's directions.
EGGLESS EASY VANILLA ICE CREAM
Easy to follow recipe I got from the Hamilton Beach Website for my ice cream maker. No eggs which is good for us as we know several little allergic people (who love Ice-cream).
Provided by momzers
Categories Frozen Desserts
Time 30m
Yield 1 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingerdients in bowl, mixing well.
- Start the ice cream maker and pour mixture through hole in lid.
- Churn for 20-40 mins or until desired consistancy.
- Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has star5ted to freeze.
EGGLESS HOMEMADE ICE CREAM
This is a fabulous recipe! We had to come up with it a few years ago because my sister was allergic to eggs.
Provided by Rebecca Grissom
Categories Frozen Desserts
Time 4h5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix together and put in ice cream freezer until done to desirable thickness.
- *Fun for the kids: Blend all ingredients in blender.
- Divide mixture among Ziploc sandwich baggies.
- Seal the baggies; then place them into gallon size baggies.
- Pour dry ice into the gallon baggies making sure to completely surround the smaller baggies.
- Seal the gallon baggies.
- Then let the children squeeze and punch on the baggies continuously.
- You'll have to fill up the dry ice a few times before getting it to desired consistency, but you do that in an ice cream freezer anyway.
- Besides this is an excellent learning tool for chemistry and it's fun for the kids, too!
Nutrition Facts : Calories 3577.6, Fat 93.5, SaturatedFat 57.9, Cholesterol 355.5, Sodium 2800.4, Carbohydrate 610.2, Sugar 490.7, Protein 83.3
SALTY CARAMEL ICE CREAM (EGGLESS! CUSTARDLESS! EASY!)
From bonappetit.com and Jeni Britton Bauer's cookbook, Jeni's Splendid Ice Creams at Home. Cooking time is freezing time. It was at a French bakery where I worked throughout high school and college that I first heard of salted caramel, called "salty" caramel by a chef in his thick French accent. For years it has been the most popular flavor of ice cream in our stores, accounting for more than 20 percent of sales, and we still make it the way we always have, one batch at a time, the sugar hand-stirred in a pan over a hot burner. The reward: no better flavor in the world.
Provided by Raquel Grinnell
Categories Ice Cream
Time 5h
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Danger! This is the dry-burn technique. I don't add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:.
- Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color--like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all inches.
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Mix the cream with the corn syrup in a measuring cup with a spout.
- Fill a large bowl with ice and water.
- Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
- Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
- Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour into frozen canister and spin until thick and creamy.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.
Nutrition Facts : Calories 543.8, Fat 35.1, SaturatedFat 21.5, Cholesterol 125.8, Sodium 413.2, Carbohydrate 52.9, Sugar 43.1, Protein 6
EASY, EGGLESS STRAWBERRY ICE CREAM
Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.
Provided by ejw825
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 34.1 g, Cholesterol 86.4 mg, Fat 23.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 121 mg, Sugar 30.9 g
COOKIE DOUGH FOR ICE CREAM (EGGLESS)
A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.
Provided by JESSAMINE689
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
- Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.8 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 21.9 mg, Sugar 8.8 g
EASY HOMEMADE EGGLESS VANILLA ICE CREAM
Use this easy recipe to make vanilla ice cream, or add your favorite flavors to it. Again you could adjust this to the size of your ice cream maker. Also, the "cooking" time depends on your ice cream maker. You could use this recipe as a basic and add other flavors such as pureed fruits. You could also add nuts or other goodies. SEE NOTE.
Provided by Nana Lee
Categories Frozen Desserts
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl, combine ingredients; mix well.
- Pour into ice cream freezer container.
- Freeze according to manufacturer's instructions.
- Freeze leftovers.
- NOTE:.
- If you bring the liquids to a simmer is makes a smoother ice cream.
- Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.
- VARIATIONS:.
- Fresh Fruit Ice Cream:
- Reduce half-and-half to 1 cup.
- Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired.
- Proceed as above.
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